It’s one of those inexplicable bits of culinary magic that lets you take a cauliflower and turn it into a dish that tastes like it’s made from potatoes. That’s the case with this creamy soup, which is light on carbs and heavy on flavor.

This recipe, from lowcarbfriends.com, has a few other pluses in its favor: It goes together quickly, you can make a vegetarian version by omitting the bacon, and you can freeze it without the toppings.

In a large stockpot, bring the cauliflower, onion and broth to a boil. Cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender or food processor to purée the soup until completely smooth and thick. Add the butter and cream; mix well. Add salt and pepper to taste. Stir in the cheese; heat very slowly until melted. Garnish with bacon, green onion and parsley.